What is Pure Beef Fat Called? A Guide to Tallow, Suet, and Dripping

Until the 1990s, McDonald's famously cooked its french fries in a beef fat mixture, illustrating the ingredient's past ubiquity in the food industry. But what is pure beef fat called, and how has its terminology evolved? The answer depends on whether the fat is raw or rendered, with the most common terms being suet and tallow.

Quick Summary

The specific name for pure beef fat depends on its preparation and source. Raw, hard fat from around a cow's kidneys is called suet. When this fat is rendered, or melted down and clarified, the final product is known as tallow.

Key Points

• Tallow vs. Suet: Tallow is the rendered (melted and purified) form of beef fat, while suet is the raw, hard fat found around a cow's kidneys and loins.

• Rendering Process: Raw beef fat (suet) is transformed into shelf-stable tallow by slowly melting it and straining out impurities.

• High Smoke Point: Beef tallow is ideal for high-heat cooking methods like frying and searing due to its resistance to breaking down at high temperatures.

• Versatile Uses: In addition to cooking, tallow is used for seasoning cast iron, making soap and candles, and as a natural moisturizer for skincare.

• Grass-Fed Quality: Tallow from grass-fed cattle generally offers a better nutrient profile, including more omega-3s and Conjugated Linoleic Acid (CLA), than tallow from grain-fed beef.

• Dripping: This is a regional, typically British, term for rendered beef fat, often collected from roasting meat.

Demystifying Beef Fat: Suet vs. Tallow vs. Dripping

Many home cooks and enthusiasts of traditional foods are rediscovering the benefits of animal fats. However, navigating the terminology surrounding beef fat can be confusing. The terms 'suet,' 'tallow,' and 'dripping' are not interchangeable and refer to different forms of beef fat, each with distinct uses and characteristics.

Suet: The Raw Form

Suet is the raw, hard, white fat found specifically around the kidneys and loins of cattle. It has a crumbly texture and a high melting point, making it a prized ingredient for specific culinary applications. Traditionally, suet is used in British baking for things like steamed puddings, dumplings, and pie crusts. Its high fat content and waxy texture contribute to a flaky, moist end product. Since it is raw, suet requires refrigeration and has a shorter shelf life than its rendered counterpart.

Tallow: The Rendered Product

Tallow is the purified, rendered form of beef fat, meaning it has been melted and strained to remove any solids or impurities. While it is most often made from suet, it can be rendered from other beef fat trimmings as well. Tallow is solid at room temperature but melts into a clear, liquid oil when heated. Its high smoke point makes it excellent for high-heat cooking methods such as frying, searing, and roasting. High-quality tallow, especially from grass-fed cattle, will have a mild, rich beef flavor. Unlike suet, tallow is shelf-stable and can be stored for extended periods, making it a versatile pantry staple.

Dripping: A Regional Term

Dripping is another term for rendered beef fat, but it carries a regional nuance, most commonly used in the United Kingdom. The name originates from the fat that drips off meat as it roasts, and it has been historically collected and used for cooking. While similar to tallow, dripping is typically made from fat trimmings from various parts of the animal, not just the suet. This can result in a slightly different flavor profile compared to tallow rendered from pure suet.

The Art of Rendering Beef Fat

Rendering is the process of clarifying raw beef fat. There are two primary methods: dry rendering and wet rendering.

Dry Rendering:

1. Cut the fat into small, uniform pieces to ensure even melting.
2. Place the fat in a heavy-bottomed pot over very low heat. Do not add any water.
3. Allow the fat to slowly melt, stirring occasionally to prevent sticking and burning. This can take several hours.
4. Once the solids (cracklings) have browned and the liquid fat is clear, turn off the heat and let it cool slightly.
5. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter into a heat-proof jar.
6. Once completely cool, the fat will solidify into pure tallow.

Wet Rendering:

1. Begin by cutting the fat into small pieces.
2. Add the fat to a pot with enough water to cover the bottom by about half an inch.
3. Bring the water to a gentle simmer, which will help the fat render without browning. The water will prevent burning and can result in a more neutral-flavored tallow.
4. After the rendering process is complete and the fat has cooled, the solidified tallow will separate from the water. Scrape off any impurities from the bottom.
5. The final product can be re-heated and strained again for extra purity.

Culinary and Other Uses

Tallow's versatility extends far beyond just frying. Its stability, high smoke point, and rich flavor make it a valuable ingredient in both the kitchen and beyond.

• Frying and Searing: The high smoke point (around 420-480°F) makes tallow perfect for deep-frying and pan-searing, resulting in a crispy, savory crust.
• Roasting: Rubbing tallow on potatoes or other vegetables before roasting creates an incredibly crispy exterior and adds a deep, savory flavor.
• Baking: Tallow can replace butter or shortening in savory baked goods like biscuits, pie crusts, and dumplings for a flaky texture and rich flavor.
• Flavor Enhancer: Add a spoonful to soups, stews, or gravies for extra richness and depth of flavor.
• Cast Iron Seasoning: Tallow is excellent for seasoning and maintaining cast iron pans due to its stability.
• Skincare: The fatty acid profile of beef tallow is very similar to our own skin's sebum, making it a surprisingly effective, all-natural moisturizer.
• Soap Making: Tallow is a traditional ingredient in soap making, producing a hard, long-lasting bar with a creamy lather.

The Health Debate: Is Tallow Healthy?

For decades, animal fats like tallow were demonized due to their high saturated fat content. However, the conversation around dietary fats has grown more complex. While major health organizations still recommend limiting saturated fat, some argue for the inclusion of high-quality animal fats in a balanced diet.

Proponents point out that tallow contains monounsaturated fats and Conjugated Linoleic Acid (CLA), which have potential anti-inflammatory benefits. The saturated fat in tallow is primarily stearic acid, which some studies suggest may not raise cholesterol in the same way as other saturated fats. It's crucial to consider the source: Grass-fed tallow has a better nutrient profile with higher levels of omega-3s compared to grain-fed tallow.

Ultimately, whether tallow is considered 'healthy' depends on overall dietary context and individual health needs. High caloric density means it should be used in moderation.

Comparison of Beef Fats

Feature	Suet	Tallow	Dripping
Form	Raw, hard fat	Rendered (melted and clarified) fat	Rendered fat (UK term)
Source	Specifically from around the kidneys and loins	Typically rendered from suet or other fat trimmings	Rendered from various fat trimmings, historically from roasting
Texture	Waxy, crumbly, tough	Smooth, creamy, solid at room temp	Solid at room temp, texture can vary
Shelf Life	Short; must be refrigerated	Long; shelf-stable in sealed jar	Varies; typically stored in fridge
Best Uses	Baking: puddings, dumplings, pastries	Frying, roasting, searing, baking, skincare	Roasting, frying, general cooking
Flavor	Mild and meaty, subtle	Mild, beefy, rich flavor	Rich, savory beef flavor

Conclusion

The name for pure beef fat depends on its form. Suet is the raw, unrendered fat, particularly that found around the kidneys, best suited for specific baking applications. Tallow is the rendered, clarified, and shelf-stable product, prized for its high smoke point and versatility in cooking and beyond. Dripping is a regional term for rendered beef fat, often collected from roast meats. Understanding these distinctions allows for more precise cooking and better results. While debates about the health of saturated fats continue, tallow from high-quality sources, used in moderation, remains a flavorful and functional cooking fat with a rich history.

For more detailed instructions on the rendering process, consult resources like Jess Pryles' guide on how to render fat.

Frequently Asked Questions

Is beef tallow the same as beef suet?

No, beef tallow and beef suet are not the same. Suet is the raw, unprocessed fat, specifically the hard fat from around the cow's kidneys and loins. Tallow is the finished product created when suet or other beef fat is melted down and clarified.

Can I render fat from ground beef?

Yes, you can collect the grease from cooked ground beef and clarify it, but this is different from rendering suet. The fat from ground beef contains more water and impurities, but it can be strained and stored for similar uses.

How should I store beef tallow?

Once rendered and cooled, tallow can be stored in an airtight glass jar. It is shelf-stable at room temperature for up to a year, or longer if refrigerated or frozen.

What is the smoke point of beef tallow?

Beef tallow has a high smoke point, typically around 420-480°F (215-249°C), which makes it suitable for high-heat cooking methods like deep frying and searing.

What does pure beef tallow look and taste like?

High-quality, pure beef tallow is white or off-white and solid at room temperature. Its flavor is mild and subtly beefy, often described as buttery, making it a good base for savory dishes.

Are there different grades of beef tallow?

Yes, the quality of beef tallow can vary based on the source and diet of the cattle. Tallow from 100% grass-fed and grass-finished cattle is often considered superior, with a better nutrient profile than that from grain-fed beef.

What is the best way to get suet for making tallow?

You can typically purchase suet from a local butcher. Many butchers are happy to provide or sell the kidney fat trimmings that are excellent for rendering into high-quality tallow.